Comments on: Easiest damn (good) braised brisket ever

By: Cynthia

Cynthia — Fri, 25 Dec 2009 14:11:28 +0000

Happy Holidays!

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Fri, 18 Dec 2009 16:01:46 +0000

You are one patient cook! That looks delcious. I can see that cookiing time really paid off.

Good luck with your new venture!

By: liz

liz — Thu, 17 Dec 2009 02:19:47 +0000

7 hours of cooking…. no wonder the meat looks like it’s falling apart in the photo. congrats on the new startup!

By: Giff

Giff — Wed, 16 Dec 2009 02:09:24 +0000

hope that hand is ok! And yes I agree with you… the fennel gratin was an unusual addition simply because I had some gorgeous fennel in the fridge, but normally I go with something clean and green

By: John

John — Wed, 16 Dec 2009 01:55:45 +0000

One 911 call later, I can say this brisket is amazing. I went a bit crazy with the salt, but that was merely because I was waiting for an EMT to arrive to stitch my left thumb back together after the spanish onions slipped on the cutting board. Man, those chef knives can be sharp…

The crashed potatoes were a perfect match, but I have to say that it was a bit of a stretch for the fennel gratin to compliment the flavor profile of the other two. Don’t get me wrong, the fennel gratin is awesome, but I think I’ll go with a broccoli rabe or a wilted greens dish instead to give it something bitter.

“9-1-1 Brisket” is a keeper.

By: Giff

Giff — Mon, 14 Dec 2009 01:54:53 +0000

That ranges quite a bit. This one I served with a fennel gratin (this one, with white sauce doubled) and crashed baby red potatoes (see pioneer woman cooks for that). I'll usually have two sides. One is either potatoes in one of the many ways I like to cook em (long list), or simply some rice. The other side is something green, which in most cases is cooked fairly simply to add a clean counterbalance to the the richness of the sauce going over the brisket. Green or wax beans are marvelous partners with this dish if fresh. If you want a vegetable with a sharp contrast to the brisket, I think broccoli rabe can be good with this.

By: John

John — Mon, 14 Dec 2009 01:19:25 +0000

Giff, what do you like to serve with your briskets?

By: Maria

Maria — Mon, 14 Dec 2009 00:00:19 +0000

Great recipe Giff … there is nothing more comforting to me than braising meats for hours, the aroma permeating the house and then enjoying the meal with the family.

By: kat

kat — Fri, 11 Dec 2009 15:17:56 +0000

Matt is part of a start-up & I know the time it takes so its great you get here when you can! That brisket sounds so amazing, we’ll have to try it.

By: Colloquial Cook

Colloquial Cook — Fri, 11 Dec 2009 11:23:16 +0000

“The braising liquid becomes a fabulous gravy” – ah Giff, I have absolutely no doubt. 7 hours… I can imagine the texture of the brisket! I need a family so I can start cooking large pieces of beef.
Have you read that Fleishers’ now delivers?